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  • Writer's pictureNikki Bidun

Shrimp and Squash

This is my favorite way to have spaghetti squash, and these textures are amazing all together.


This is part of my Grocery Haul Series, where a 2-bag grocery haul provides the meals for the week!


How Does this Fit in with the Grocery Haul?

This is the first dish on the grocery haul. Leftovers from this are few but delicious for the next day. You don't want to keep shrimp in the fridge for long, so cooking it early is best.


What is the Difference Between Spaghetti Squash and Other Squash?

When roasted, spaghetti squash will break apart into spaghetti-like strands. It resembles al-dente pasta, and absorbs flavor so well. It is NOT meant to replace pasta. This preparation of shrimp is great with pasta, I just like incorporating the beautiful fall produce.


 
Dietary Information

This recipe is gluten free and vegetarian.


 

Shrimp and Squash

Makes 2 portions and one serving of leftovers

Active Time: 30 minutes

Cooking Time: 40 minutes



Ingredients

- 1 spaghetti squash

- olive oil

- salt

- ground pepper

- 1 lemon, cut crosswise.

- 3 tbsp butter

- 2 cloves garlic, sliced

- 1 lb of cleaned shrimp

- 1 bunch parsley, chopped











Method

  1. Preheat oven to 400ºF and line a large baking tray

  2. To prepare spaghetti squash: cut in half length wise. Scoop out the seeds and sinew. Drizzle the flesh side of the squash generously with olive oil and sprinkle well with salt and pepper. Turn the squash cut-side down on the baking tray. Prick all over with a fork, making sure to pierce through the husk but not all the way through the meat.

  3. Bake for 40 minutes until squash is tender. Take out and let cool cut-side up for 5-10 minutes. Then using a fork, scrape the flesh of the squash to form strands. Set aside in a bowl.

  4. In the meantime, prepare the lemon. Heat a large saucepan on high for 3 minutes. Place the lemon halves cut-side down on the hot pan. Sear until the lemon is charred, about 3 minutes. Set the lemon aside and wipe the pan with a paper towel.

  5. In the same pan, heat 2 tbsp butter over medium- high heat. Sauté garlic for 3 minutes until soft and fragrant. Add 1 lb of shrimp to the pan and season with salt and pepper. Shrimp should be cooked a maximum of 3 minutes, until the outside is no longer translucent. Add in shredded squash, 1 tbsp butter and the 1 bunch of parsley. Squeeze with lemon all over and taste.

  6. Serve immediately and enjoy!

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